serves 4

Frozen stir-fry vegetables are the secret to the speed of preparing this flavorful Asian soup. If you have extra time, chop some fresh vegetables to replace the frozen ones. Celery, carrots, and bok choy are good choices. Snow peas make a good addition as well.
1 tablespoon canola oil

2 teaspoons minced garlic

2 teaspoons fresh or bottled minced ginger

1 (16-ounce) package frozen Asian

vegetables for stir-fry, thawed

2 cups vegetable broth (page 15)

2 cups water

2 tablespoons tamari

2 tablespoons rice vinegar

½ teaspoon chili paste, or to taste

4 ounces thin Asian noodles or linguine

pasta

2 tablespoons chopped scallions

1 tablespoon toasted sesame oil

Heat the canola oil in a large saucepan over medium heat. Add the garlic, ginger, and stir-fry vegetables and cook, stirring occasionally, for 2 minutes.

Stir in the broth, water, tamari, vinegar, and chili paste. Bring to a boil over high heat, add the noodles, then decrease the heat to medium and cook until the noodles and vegetables are tender, about 10 minutes.

Stir in the scallions and sesame oil. Taste and adjust the seasonings, adding more tamari if needed. Serve hot.